Crispy Keto Chicken Nuggets with Roasted Veggies
These crispy chicken nuggets are coated in a low-carb crust and baked to golden perfection. Paired with roasted vegetables, they make a fun, kid-approved keto dinner that’s great for all ages. The full recipe card is below for nights when you need something quick and comforting without the carbs.
Crispy Keto Chicken Nuggets with Roasted Veggies
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Ingredients
1 lb chicken breast, cut into 1-inch pieces
1 egg, beaten
½ cup crushed pork rinds
¼ cup grated Parmesan cheese
½ teaspoon paprika
½ teaspoon garlic powder
Salt and pepper to taste
2 cups broccoli florets
1 zucchini, sliced
1 tablespoon olive oil
Salt and pepper
Directions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a shallow bowl, mix crushed pork rinds, Parmesan, paprika, garlic powder, salt, and pepper.
- Dip each chicken piece in the egg, then coat in the pork rind mixture.
- Place coated nuggets on half of the baking sheet.
- Toss broccoli and zucchini with olive oil, salt, and pepper, then spread on the other half.
- Bake 18 to 20 minutes, flipping nuggets halfway through, until golden and cooked through.
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